Mun doo or korean potsticker is great on a cold and rainy day in the islands, and yes they do occur on occasion. You will often see flowing lines of customers outside restaurant doors, waiting for their bowls of hot soup and noodles. While the Korean mun doo is typically served as an appetizer, it is perfect when smothered in your favorite hot broth.
- 3 lbs chicken pieces
- 1/4 lb lean pork
- 8 cups water
- 1 tablespoon salt
- 1/2 tsp monosodium glutamate
- 1 pkg (12 oz) bean spouts
- 1 jar (12 oz) kim chee
- 1 block tofu
- 1 pkg (10 oz) won tun wrappers
- 1 tsp toasted sesame seed crushed
- 3 green onions
- In a large saucepan, combine chicken, pork, water, salt and monosodium glutamate.
- Cover and simmer until chicken is tender.
- Remove skin and bones from chicken; chop chicken and pork very fine.
- Cool broth; skim off layer of fat.
- Strain broth.
- Cook bean sprouts for 3 minutes; drain.
- Chop very fine.
- Drain kim chee; chop very fine.
- Place tofu in cloth; squeeze and drain.
- Combine chicken, pork, bean sprouts, kim chee and tofu for filling.
- Put 1 teaspoon of filling in center of each wun tun wrapper.
- Dampen edges slightly, fold in half diagonally, and pinch to seal.
- Bring broth to a boil, add dumplings, and cook 5 minutes.
- Serve soup in bowls; sprinkle with sesame seed and green onions.
- Makes 8 servings.
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